London chefs reveal their best no cook summer dishes

This is the season of the no-cook dish: quick to prepare and easy to stomach in sweltering midsummer.

“There is literally no way to stay completely cool in my kitchen,” says Australian Brett Redman, head chef of new Russell Square extra-hot-spot Neptune. “You roll up your trousers, drink lots of water and get ready to sweat.” But you can take the edge off.

Here are the best ways to beat the heat in the kitchen this summer, courtesy of London’s hottest chefs.

Fish, she says, are your friends for five-minute salads. “Get your omegas in. Load up on hot smoked salmon, smoked trout or mackerel, which is cheaper. Get a big bowl and toss one drained tin of chickpeas or cannelini beans with two big handfuls of salad leaves and a palmful of any nuts or seeds — my faves at the moment are pumpkin seeds and almonds.”

Alex Jackson’s mozzarella, nectarine, oregano and ham plate

“Ovens are to be avoided at all costs during a heat wave”, says Sardine chef Jackson. “My flat in particular is a little hot box and the use of the oven pushes it into sauna territory. You’ll have to forgo the traditional roast I’m afraid: make this mozzarella salad instead.”

Related: 17 Peach Desserts to Make Before It’s Too Late (provided by Food & Wine)

Nectarines or peaches are delicious with ham, obviously. “But they’re also great with milky fresh mozzarella or ricotta. A little touch of lemon juice brightens things up a bit, the oregano (or basil) keeps it fresh and aromatic, and a little drizzle of olive oil will tie it all together.”

George Barson’s tomato, goats’ curd and lovage

Combining simple ingredients that dovetail means you get maximum flavour with minimum effort, according to George Barson’s rulebook. “This is a great dish as tomatoes are at their best right now and it’s light but still packs a punch”, says the Cora Pearl chef. Barson indulges the oven in the heat, but only if he’s well clear of it.

“I would put something to cook overnight as all the work is done when you’re asleep and not in the kitchen,” he adds.

Ravinder Bhogal’s store cupboard rummage

“Hit your store cupboard. Drain a tin of chickpeas and a can of tuna in oil. Mix together, add olives and some juicy cherry tomatoes. Mix a teaspoon of harissa paste, 50ml olive oil, the juice of one lemon, one chopped preserved lemon and half a teaspoon of cracked cumin. Pour over the salad. No sweat.”

Fred Peneau’s gazpacho

The head chef at Serge et Le Phoque next to The Mandrake Hotel goes for gazpacho. It can be made with almost any fruit — melon, apricot, strawberry. “If you are feeling sexy you can throw a cockle in, or shellfish,” says Peneau.